Recipe by Rachael Ray
1 cup (loosely packed) fresh basil leaves
1 cup (packed) fresh flat-leaf parsley leaves
1/2 cup (loosely packed) fresh mint leaves
1/2 cup grated Parmigiano-Reggiano
1/4 cup shelled pistachios (I like Sicilian)
Juice of 1 lemon (about 1/4 cup)
2 small cloves garlic, peeled
About 1/4 cup EVOO
4 boneless, skinless chicken breasts (6 to 8 oz. each)
Salt and pepper
4 tbsp. olive oil
16 oz. fresh mozzarella, thinly sliced
1 pt. cherry tomatoes, halved
2 cups baby arugula
1. In a food processor, pulse the herbs, Parm, nuts, lemon juice, and garlic into a thick paste. With the machine running, stream in the EVOO until incorporated.
2. Using a sharp knife, butterfly each chicken breast by cutting horizontally almost all the way through. Open each piece like a book; pound between sheets of plastic wrap until about 1/8 inch thick. Season the chicken with salt and pepper.
3. In a large nonstick griddle or cast-iron skillet, heat 2 tbsp. olive oil, two turns of the pan, over medium-high. Working with 2 pieces at a time, cook the chicken for about 3 minutes. Turn and top with half the pesto and half the mozzarella. Cover the pan with foil and cook until the cheese melts and the chicken is cooked through, about 1 minute. Transfer to plates. Add the remaining 2 tbsp. oil to the skillet and repeat with the remaining chicken, pesto, and mozzarella.
4. Top each pizzette with the tomatoes and arugula.